Muffin Tin Mini Pies

Mixed berry muffin tin mini pies are cute, and delicious! Easy muffin tin recipe that is packed with fresh berries and simple ingredients for the perfect dessert.

Mini Pies

Top with some whipped cream or a scoop of vanilla ice cream for the perfect treat, we love these in the summertime! I have three girls and they love to cook, mainly bake, in the kitchen.

Anything that I can come up with that is easy, uses just a few ingredients, and we all will love is a win in my book. These fruit hand pies are just that and can be made with frozen berries during the Winter so you can make them year round!

You can make your own crust, use ready made refrigerated versions or uses our 3 ingredient pie crust recipe for an easy version. That is really it! I’m the type of cook and baker that usually looks away when I see a recipe with more than about 5 ingredients.

Muffin Tin Mini Pies

I don’t have a lot of time in the day. If there is an ingredient I don’t already have in the house I am pretty sure it won’t be made. That’s why I love these mini pies. I always have sugar and tapioca, and I almost always have refrigerated pie crusts in the fridge because I make my easy spinach quiche recipe often!

1. Pie crusts (I use refrigerated that is already made)
2. Mixed berries (frozen in a bag or fresh is possible)
3. Sugar, white makes it sweeter to coat all the things
4. Tapioca will thicken the glaze inside
5. Muffin tin is our vessel to make them tiny pies
6. Circle cookie cutters or use the top of a glass to form crust the right size

Muffin Tin Pies

You can fill these with more things other than berries though. I’ve made my own Instant Pot apple pie filling and used that, poured in a can of cherry pie filling, made pecan pies and sweet potato pies too. Great for the holidays because they’re super cute and somehow tiny tastes more amazing. 😉

Mini Apple Pies

You would just follow the directions for the crust and then fill with your favorite insides. If using refrigerated crusts no rolling pin is required. Just allow them to sit on the countertop to warm just a bit, they roll out better that way.

I use a glass to cut them just the right size. Just press down and you get a perfect circle to fill muffin cups. Fill and bake or add a top like we did this way. For cold cream pies or cool cherry cheesecake cream cheese like filling just bake the crusts by themselves and fill once cooled.

• Thaw your berries and put into a bowl with white sugar and tapioca, stir gently in a mixing bowl.
• Unroll your pie crusts. Cut circles large enough to be pushed inside your muffin pan holes.
  • unroll another if you want 1 to place on top of each one
  • 24 total (bottoms slightly larger than top pcs)
• Generously spray your muffin tin holes with non stick spray
• Push larger circle cut outs into muffin tin holes
• Add 1 tbsp of mixed berry mixture inside each muffin tin hole
• Place smaller circle on top and cut two slits on top to vent
• Put bite sized pies in oven at 350 degrees for 30 min or until tops are slightly golden brown

Cool in the pan for 5 minutes and then slide a spoon in to scoop out. Cool completely and the top with ice cream or whipped topping.

Mixed Berry Pie

Frozen berries work just fine with this recipe, you just have to thaw them out before filling. Remember to spray your pan well and do not overfill these little pies or they will ooze out. If you forget to spray you will regret it because they will stick with the sugar and you won’t be able to get them out.

And….. it’s a bit messy to clean up. You could use silicone baking cups like you see here too which I have grown to love, then no spray is needed. Make sure the larger circle of crust is big enough to go up on the sides of the muffin hole, and cut out one a bit smaller to lay on the top of each hole.

The top of mini pies when cooked will shrink down and somewhat close the sides when baking. One tbsp. of your berry mixture is just enough to fill, and these are just perfect if you are going to a potluck or having a bbq or picnic! But we aren’t stopping there…..

Mini Pies Recipes

Use your muffin tin to make other sorts of treats for breakfast and/or dessert too. I mean the sky is the limit. I love monkey bread muffins as you can see here with browned brown sugar mixed together with refrigerated biscuits. You could use fridge cinnamon rolls too for this one. Muffin tin impossible pie would be fun too.

It’s not just great with sweet things like mini banana muffins though. If you want something for dinner cooked this same way in a mini form you can follow our mini quiche recipe with or without the crust on it. Pick them up and have finger foods and your kids will think you are the hero of the century I tell you.

If you have a bunch of people over for the holidays I would suggest making your “famous pumpkin pie” this way instead. I’m telling you that of course the flavor will be the same but everyone, including the adults, will say that they are SO CUTE and somehow they taste even better tiny sized. Who knew??

Leftovers save quite well if you keep the air out. Just like a traditional size just use a sealed container or a freezer bag with the air sucked out. Store in the fridge and I am guilty of enjoying them for breakfast the next day before the kids wake up. Like seriously it makes the start to your day like really amazing. 😉